Slathered with lime-infused mayo, Tajín, and cotija cheese, this lighter grilled Mexican road corn recipe is each bit as scrumptious as the normal model. Take pleasure in it whereas contemporary candy corn is in season!
Smoky Grilled Road Corn (Elotes)
My household loves contemporary candy corn in the summertime, whether or not it’s in my Grilled Corn Salad with Fetaor this Mexican road corn recipe. When you’ve tried my Mexican-Impressed Grilled Corn Salad with Cotijathis recipe is extra like road corn in its authentic type, the sort you should purchase all through Mexican and Mexican neighborhoods in the US. The one distinction is, my model of this summer season aspect dish is slightly bit more healthy!
Why This Mexican Road Corn Is All the time a Hit
Summer time corn is so good, you may serve it with no seasonings in any respect and there’d be no complaints. However why settle when you can also make it even higher with some easy additions? Right here’s why I like this recipe and why you’ll too.
- Wealthy and creamy. The mayo combination slathered over the corn provides a satisfying richness.
- Layers of taste. Along with the mayo, you’ve acquired the sweetness of the corn, brilliant lime juice and zest, spicy Tajin (or chili powder, in case you favor), salty cotija, and contemporary cilantro. All of it comes collectively within the tastiest attainable method!
- Indulgent with out overdoing it. This Mexican road corn recipe has the flavour of the unique with out as a lot fats. I swap in mild mayonnaise, use a extra measured quantity of cheese, and solely coat every ear of corn in a couple of tablespoon of the lime mayo combination. This provides loads of taste with out overwhelming the corn, and it retains the energy in examine too.
Components You’ll Want
Listed here are some notes on the elements you’ll have to make my lightened up model of Mexican road corn. Scroll all the way down to the recipe card to search out the ingredient portions and recipe directions.
- Candy corn – Contemporary summer season corn is greatest—the flavour of frozen corn pales as compared and it has a soggier texture when grilled.
- Mild mayonnaise – Use any model you want.
- Lime – You’ll want juice and zest.
- Tajín – Or chili powder, in case you favor or don’t have Tajín available.
- Cotija cheese – It is a salty, savory Mexican cheese. When you can’t discover it, some individuals prefer to swap in grated Parmesan and even finely crumbled feta.
- Cilantro – When you don’t like cilantro, you’ll be able to depart it out or use parsley.
Methods to Make Mexican Road Corn
Beneath you’ll discover a visible information to creating this Mexican road corn recipe.
- Make the mayo combination. In a small bowl, stir the mayonnaise along with the lime zest and juice.
- Grill the corn. Place the corn straight on calmly oiled grill grates over medium-high warmth. Flip the corn to evenly char all the perimeters, then switch to a rimmed baking sheet.
- Brush with the mayo. Use a silicone brush to unfold a couple of tablespoon of the mayo combination onto every ear.
- End. Season with the chili powder, cotija, and cilantro, then serve.
Ideas for Excellent Grilled Corn
I’ve a full submit on how one can grill corn on the cobwhich is a must-read in case you’ve by no means carried out it earlier than! However listed here are a couple of of a very powerful pointers if you’re making Mexican road corn.
- Begin with the most effective corn. The silk ought to really feel moist and never dry, and the husks needs to be inexperienced and moist, not brown or dried out. The kernels needs to be plump all the best way to the tip of the ear.
- Take away the husks and silk. Once I make “common” grilled corn, I typically depart the husks on however take away the silk. For Mexican road corn, I believe it’s neater and simpler in case you take away the entire husks together with the silk.
- Preheat the grill. In case your grill isn’t sizzling, it would take longer to get a pleasant char on the kernels, and that longer time on the grill will dry out the corn, making it robust.
What to Serve With This Recipe
You may serve this Mexican road corn with so many summer season favorites! Listed here are some concepts for inspiration.
Storing and Utilizing Leftovers
Mexican road corn is greatest eaten straight away. When you do have leftovers, I like to recommend slicing the kernels off and having fun with the leftovers chilly as a salad or as a topping for tacos or Baked Potatoes.
Yield: 4 ears of corn
Serving Measurement: 1 corn
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Combine the mayonnaise, lime zest, and lime juice in a small bowl till evenly mixed. Put aside.
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Preheat a grill to medium excessive warmth and calmly oil the grates. As soon as heated, switch the corn to the grill. Prepare dinner, turning the corn till evenly charred, the entire course of ought to take 5-7 minutes. Take away the corn to a rimmed baking sheet and switch the grill off.
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Whereas the corn continues to be heat, use a silicone brush to coat every ear of corn with the lime mayonnaise combination. You’ll use about 1 tablespoon of the mayo combination per ear of corn. Sprinkle the chili powder, cotija, and cilantro on every ear of corn. Serve instantly.
Final Step:
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Mayo combination makes about ¼ cup – 1 tablespoon per ear of corn
Serving: 1 corn, Energy: 137 kcal, Carbohydrates: 19 g, Protein: 4 g, Fats: 6 g, Saturated Fats: 2 g, Polyunsaturated Fats: 2 g, Monounsaturated Fats: 2 g, Ldl cholesterol: 11 mg, Sodium: 242 mg, Potassium: 265 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 344 IU, Vitamin C: 7 mg, Calcium: 51 mg, Iron: 1 mg
